1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
1 large egg
1 cup buttermilk
1 teaspoon vanilla extract
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups all-purpose flour
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1/3 cup canned pumpkin puree
2 cups confectioners' sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Heat oven to 400 degrees F. Coat cookie sheets with cooking spray.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 1 minute. Beat in egg, buttermilk and vanilla until combined. Beat in cocoa powder, baking soda, baking powder and salt until well combined. Reduce mixer speed to low; beat in flour until just combined.
Drop rounded spoonfuls of dough onto cookie sheets. Bake 8 minutes or until set and slightly crisp. Cool 2 minutes before transferring cookies to wire racks to cool.
To make the filling, in a large mixing bowl, using a mixer on medium speed, beat together cream cheese, butter, pumpkin, confectioners' sugar, cinnamon and vanilla until well combined and creamy - about 2 minutes.
Fill cookies with pumpkin filling.
Makes 10 whoopie pies